Just 4 u
Ingredients:
6 lb. gooseberries 2 ½ lb. preserving sugar
6 pints water Yeast
Method:
Top, tail and wash the gooseberries, put into large crock and squeeze by hand
until they are pulpy. Then pour on the boiling water and allow to stand for three days,
well covered, stirring occasionally. Strain through two thicknesses of muslin, and add the
sugar, stirring until it is all dissolved, then add yeast and yeast nutrient. Put into
fermenting bottle and fit trap, leaving until bubbles cease to pass; then rack off and leave
to mature, siphoning off the lees again after another six months. Leave for a year before
drinking. Indistinguishable from a good hock.
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